Chicken Fajita Stuffed Sweet Potatoes

I discovered this dish on a Tuesday evening when my fridge held sweet potatoes and leftover chicken, and I needed something quick but didn't want to settle for boring. The idea hit me while watching the potatoes roast—why not fill them with something bold and zesty instead of the usual toppings? That first bite, when the warm spiced chicken met the creamy sweet potato flesh, felt like a small victory in the kitchen.

I made this for friends one Friday night who said they were tired of the same old dinner rotation, and watching them light up when they took the first bite made me realize how simple it is to feel impressive without trying too hard. My roommate, who usually skips vegetables, actually asked for seconds and wanted the recipe—and that told me everything.

Ingredients

• Sweet potatoes: Choose medium ones so they cook evenly and are easier to fill without falling apart.
• Chicken breast: Slicing it thin against the grain means it cooks fast and soaks up the spice blend beautifully.
• Bell peppers and red onion: The colors aren't just pretty—they add sweetness that balances the spices perfectly.
• Chili powder, cumin, smoked paprika: This trio is the soul of the dish; don't skip or substitute them casually.
• Lime juice: It brightens everything at the end and keeps the filling from tasting one-dimensional.
• Greek yogurt: The cool creaminess is the final touch that makes each bite sing.

Instructions

Prep and Roast the Potatoes:

Pierce your potatoes all over so steam can escape, coat them lightly with oil, and season generously with salt and pepper. Roast them at 200°C for 40 minutes until the skin gives slightly when you squeeze (use a kitchen towel to protect your hand) and the inside is completely soft.

Season and Sear the Chicken:

Heat oil in a large skillet until it shimmers, then add your sliced chicken with all the spices mixed right in. Let it sit undisturbed for a minute so it gets a little color, then stir and cook until the edges turn golden and the meat is opaque.

Build Flavor with Vegetables:

Add your sliced peppers and onion to the chicken and stir everything together. The vegetables will release their juices and soften while the chicken finishes cooking through, about 6 to 8 minutes.

Finish with Brightness:

Squeeze fresh lime juice over everything and toss it all together—the acidity is what pulls all those warm spices into harmony and prevents the filling from feeling heavy.

Stuff and Serve:

Once the potatoes have cooled just enough to handle, slice them lengthwise and gently fluff the insides with a fork. Spoon the warm fajita mixture onto each potato and top with a generous dollop of Greek yogurt and a shower of fresh cilantro.

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This dish became my go-to when I needed something that felt indulgent but kept me honest about what I was actually eating. It's become the kind of meal where people stop mid-conversation to comment on how good it tastes.

Why This Works as a Weeknight Dinner

The beauty of this recipe is that your oven does most of the heavy lifting while you prep and cook the filling on the stovetop. Everything is ready at roughly the same time, and there's zero stress about timing gone wrong. It's the kind of dish that makes you look like you spent way more time cooking than you actually did.

Customizing Your Bowl

This recipe is genuinely flexible without falling apart. I've added sliced avocado when I had one, crumbled cotija cheese when I wanted something richer, or even a handful of black beans if I was stretching the filling further. The core fajita flavors are strong enough to carry whatever additions you throw in.

Making Ahead and Storage

You can roast the sweet potatoes earlier in the day and reheat them gently, or even make the fajita filling up to a day ahead and warm it through before serving. The only thing I'd add fresh is the yogurt and cilantro—they need that brightness right before you eat. Some people have asked if they can use dairy-free yogurt, and the answer is absolutely yes, it works beautifully.

• Roasted potatoes keep for 3 days in the fridge and reheat perfectly in a 180°C oven for 10 minutes.
• The fajita filling is actually better the next day once all those spices have gotten to know each other.
• Assemble everything fresh at serving time for the best textures and temperatures.

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This meal has quietly become one of those dishes I return to again and again, and it never gets old. There's something deeply satisfying about a meal this colorful and flavorful that still feels light and fresh.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can roast the sweet potatoes and cook the chicken filling in advance. Store them separately in airtight containers and reheat before assembling.

→ What can I use as a dairy-free topping alternative?

Substitute Greek yogurt with plant-based options like coconut or almond yogurt for a creamy texture without dairy.

→ How do I add extra heat to the fajita filling?

Increase cayenne pepper or add sliced jalapeños while sautéing to boost the spiciness according to your taste.

→ Can I make this vegetarian?

Replace chicken with black beans or tofu for a vegetarian-friendly filling while keeping the same fajita spices.

→ What sides pair well with this dish?

Pairs excellently with a crisp Mexican lager or a citrusy Sauvignon Blanc, and fresh salads or guacamole complement it well.